Cheese Lifespan: How Long Does It Last After Opening?

How long does cheese keep after opening? Well, it depends on the type of cheese and how it's stored. Soft cheeses like mozzarella, feta, and ricotta tend to spoil more quickly than hard cheeses, lasting about one week in the fridge. Semi-hard cheeses, such as cheddar, Gruyère, and Monterey Jack, have a slightly longer shelf life of two to four weeks. Hard cheeses, including aged cheddar, Gouda, and Parmigiano Reggiano, can last even longer—up to four weeks in the refrigerator. Proper storage is key to extending the shelf life of cheese. This includes removing the cheese from its plastic packaging, wrapping it loosely in breathable material like wax or parchment paper, and storing it in an airtight container. Freezing cheese is not recommended, as it can affect the texture, but shredded cheese can be frozen and will still melt well.

Soft cheeses last 1-2 weeks in the fridge

Soft cheeses typically last 1-2 weeks in the fridge after opening, while hard cheeses can last 3-4 weeks. This is because hard cheeses contain less moisture, so they are less prone to spoilage from bacteria.

Soft cheeses like Brie, goat's cheese, mozzarella, and feta are more perishable and typically last for a week to a few weeks in the refrigerator. Fresh cheeses like ricotta and cottage cheese have an even shorter shelf life and are best consumed within a week or two of opening.

It's important to note that the shelf life of cheese depends on various factors, such as the type of cheese, how it's stored, and the quality of the cheese. Additionally, the ''best before' dates on cheese are guidelines for quality rather than safety, so cheese can often be safely consumed beyond these dates if stored correctly.

To ensure the longevity of soft cheeses, it is recommended to store them in an airtight container or wrapped tightly in the coldest part of the fridge.

It's also important to inspect cheese for any signs of spoilage, such as mould, changes in texture, discolouration, or an off smell or taste. If you notice any of these signs, it's best to discard the cheese.

Hard cheeses last 3-4 weeks

Hard cheeses, such as aged cheddar, aged gouda, and parmesan, can last for about three to four weeks in the refrigerator once opened. This is because they have low moisture content, which makes it difficult for bacteria to flourish.

To ensure your hard cheese lasts for up to four weeks, follow these steps:

• Remove the cheese from its plastic packaging.
• Wrap it loosely in cheese paper or wax paper.
• Put the cheese in a container with an airtight lid.

It's important to note that hard cheeses can last even longer if they remain unopened. Unopened blocks of hard cheese can last up to six months in the fridge.

Additionally, if you notice any mold on your hard cheese, simply cut off at least one inch (2.5 cm) around and below the affected spots. This is safe to do as long as your immune system is healthy. However, if you notice red or black mold on your cheese, it's best to discard it entirely.

Freezing cheese

Hard cheeses like cheddar, Monterey Jack, and Parmesan are the best for freezing and will last in the freezer for several months. Soft cheeses such as Camembert, Brie, cottage cheese, and cream cheese can be frozen but are less suited to freezing due to their higher moisture content, which can lead to a crumbly texture and a pool of water when thawed.

When freezing cheese, it is recommended to portion it into quantities that can be used at once, as large blocks of cheese can be difficult to slice when frozen. Wrap the cheese in foil or cheese paper, or place it in an airtight container or bag, ensuring that as much air is removed as possible. Freeze the cheese as quickly as possible to prevent the formation of large ice crystals, which can further affect the texture.

While freezing can extend the shelf life of cheese, it is important to note that it may affect the texture, making the cheese drier, crumbly, and mealy. Frozen cheese is best suited for cooked dishes where changes in texture are less noticeable, such as sauces, pizzas, or grilled cheese sandwiches.

Overall, while freezing cheese can be a convenient way to reduce waste and prolong the shelf life of certain cheeses, it is important to consider the potential impact on texture and quality when deciding whether or not to freeze a particular type of cheese.

Signs of spoilage

The spoilage of cheese can be caused by bacteria or fungi. Fungi that spoil cheese include Penicillium, Aspergillus, Cladosporium, Mucor, Fusarium, Monilia, and Alternaria. These fungi can make the cheese unpleasant in appearance, give it a musty taint or odour, and cause liquefaction. In some cases, they can even produce mycotoxins.

Yeasts can also spoil cheese, especially fresh or soft varieties like cottage cheese, during storage. They produce defects such as gassiness, off-flavours, and odours. Yeasts can also proliferate on the surface of ripened cheeses, causing slime formation. Common yeasts encountered in spoiled cheese include Candida, Pichia, Yarrowia lipolytica, Geotrichum candidum, Kluyveromyces marxianus, and Debaryomyces hansenii.

Bacterial spoilage may occur in fresh cheeses with a high enough pH, such as cottage cheese. The causative organisms are Gram-negative, psychrotrophic species like pseudomonads and certain coliforms. These bacteria can cause bitterness, putrefaction, rancid odour, liquefaction, gelatinization of curd, and slime and mucous formation on cheese surfaces.

Psychrotrophic bacteria like Pseudomonas, Alcaligenes, Achromobacter, and Flavobacterium species are of primary concern in cheese spoilage. They can cause bitterness, putrefaction, rancid odour, liquefaction, gelatinization of curd, and slime and mucous formation on cheese surfaces.

Bacteria may also cause spoilage by producing gas internally in the cheese, resulting in the formation of slits, small holes, or blown packs. This is known as "early blowing" or "late blowing", depending on the stage of ripening. Early blowing is usually caused by members of the Enterobacteriaceae, while late blowing is caused by clostridia that produce butyric acid from lactate.

Other signs of spoilage in cheese include drastic changes in texture, a yeasty smell, red or black mold, and dryness.

Best storage methods

The best way to store cheese depends on the type of cheese, how long you want to store it for, and whether it has been opened. In general, storing cheese in the refrigerator is recommended, ideally at a temperature of around 35 °F/4 °C.

For fresh cheeses like mozzarella and feta, the shortest shelf life is expected. These are sometimes packaged in brine, which can increase their shelf life and improve their texture. If your cheese came packaged in brine, leave it there and store it in the refrigerator. Fresh cheeses should last between 7 to 10 days in the fridge.

Hard cheeses like cheddar, parmesan, and gouda can be stored in the refrigerator for up to two to four weeks if wrapped correctly and stored in the right place. Wrap the cheese in wax paper or parchment paper, then add a layer of plastic wrap or aluminium foil, and place it in the vegetable crisper drawer.

Blue cheeses like Roquefort, Gorgonzola, and Stilton should be wrapped in wax or parchment paper and then in plastic wrap or aluminium foil. They can be stored in the refrigerator for up to one to two weeks.

Semi-hard cheeses like Swiss, Cheddar, and Gruyere should be wrapped in plastic wrap or specialty cheese paper and placed in the vegetable crisper drawer. These cheeses should be used within 7 to 10 days.

Soft and semi-soft cheeses like goat, Camembert, and Brie have a high moisture content and a shorter shelf life. Place them in a resealable plastic container and store them in the vegetable crisper drawer. Make sure to use up any leftovers within a week.

If you want to store cheese for longer than a few weeks, freezing is an option. However, it's important to note that the texture and flavour of the cheese may change. Hard and semi-hard cheeses freeze the best, while soft and blue cheeses may become crumbly. When freezing cheese, wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe container or plastic bag. Label the cheese with the type and date, and consume within one to two months.

To maintain the quality of your cheese, it's important to store it properly and follow the above guidelines.

Frequently asked questions